Black Bean-And-Smoked Turkey Soup

• 1 tablespoon vegetable oil
• 1 cup chopped red onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 tablespoon cumin seeds, crushed
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 2 cups water
• 3/4 teaspoon salt
• 3 (10 1/2-ounce) cans low-salt chicken broth
• 2 (15-ounce) cans no-salt-added black beans, drained
• 1/2 pound smoked fat-free turkey breast, chopped
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh or 1 tablespoon dried parsley
• 2 tablespoons sherry
• 1/2 teaspoon hot sauce
• 6 tablespoons low-fat sour cream
• Cilantro sprigs (optional)

1. Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and saute 5 minutes. Stir in water, salt, broth, and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.
2. Place half of bean mixture in a blender or food processor, and process until smooth. Return pureed bean mixture to pan. Stir in turkey, bell pepper, parsley, sherry, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.

vegetable oil, red onion, celery, carrot, cumin seeds, oregano, garlic, water, salt, lowsalt, salt, turkey breast, red bell pepper, parsley, sherry, hot sauce, lowfat sour cream, cilantro

Taken from www.myrecipes.com/recipe/black-bean-and-smoked-turkey-soup (may not work)